Green Beans & Pork

@myfoodswings

Growing up, one of my favorite vegetables or green foods was the humble green beans. The green beans recipes that I ate as a kid were mostly in the form of a thoran (a coconut based vegetable dish in Kerala with Indian spices and flavors). The beans were sauteed in fresh curry leaves, mustard and cumin seeds along with freshly grated coconut in addition to many Indian spices and flavors. Over here in the US, I have cooked green beans differently. Firstly, always use fresh green beans/french beans. There is a world of difference in fresh and frozen. This recipe goes great with the beans alone but pair it up with some ground meat (in this case pork), it just adds that amazing extra bit of flavor and fat which elevates the dish to another level and Yes, a soft boiled egg on top never hurt anyone!

{Recipe}
Ground Pork…

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Vanilla Pound Cake (Kue Bolu Vanila)

MyAromaKitchen

Simple Sponge cake with vanilla flavour that can be served on your table anytime. It’s perfect for snack, breakfast, or tea time. Hope you like it.. 🙂

Total Time: 1 hour

Serving: 10-12 slices

INGREDIENTS

8 Egg whites

200 g Margarine,
melted

250 g Flour

200 g Sugar

¼ tsp Baking powder (or 4g)

½ tsp Vanilla Extract

DIRECTION

  • Melt the margarine. You can use a pot like me, or simply put it in the microwave.

  • Pre-heat oven on 160 degrees. Grease all corner baking pan 30x10x7 (if you don’t have, don’t worry, you can use any pan that have similar volume.)

  • Mix white egg and sugar on high-speed for about 10 minutes until it’s foamy and the slimy white egg is gone.

  • Decrease the speed to medium and little by
    little add in flour.

  • Once it’s well mixed, turn off the mixer. Pour
    in the melted margarine and stir…

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No pressure!

Pasta in forno, with ditaloni (pasta), ragu, aubergines, ham & cheese & hard boiled eggs. Wow! Looks good!

MangiaMangia

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There are some recipes that I’ve been tip toeing around,  because of their complexity, because of my ignorance; there’s the fear of being branded a cultural appropriater, the knowledge that I’ll get them wrong, but without a reference point to know just how wrong I got it.

So it is with Pasta al Forno.  This is not a formalised recipe, like Pasta alla Norma.  But then, it is THE recipe.  A simple name, ‘baked pasta’, belies a complex, time consuming holy grail of dishes.  YouTube it and there are more Nonna’s out there making Pasta al Forno, than are imaginable.  It is a dish for Sundays, for celebration, a dish of a diaspora, for welcoming home the Prodigal Son. But more than anything it is the domesticity of Italian cooking distilled. It is sacrosanct. I’m terrified of this dish. Because I am not Italian…

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